Northeast Tour, Planet Gumbo, Butternut Squash with Jicama Slaw, Blues City Deli

Yep it’s that time again–heading for the Northeast for our holiday tour:  Sarver PA (near Pittsburgh) Lorain OH, Buffalo NY, Sharon PA, DuBois PA, Rochester NY, Syracuse NY, Hartford CT.

We have done this December tour annually  for the last twenty one, and we are excited to see friends in some old haunts.  Every year we are thankful for all of our friends and people who appreciate what we do.  We are also very grateful for the donations we receive in the gumbo pot at our performances for Planet Gumbo.  The annual fund-raising campaign for Planet Gumbo (our 501c3 nonprofit foundation) which also helps to cover some of the costs of bringing Sauce Boss shows to homeless shelters and soup kitchens is just about to kickoff  AARP honored us by sending NY film crews to our homeless shelter show in St Louis and airing the spot in 2011 on their national PBS TV show “My Generation”.  Planet Gumbo is truly a grassroots effort.  If you would like to be a Planeteer and make a tax-deductible donation to be a part of our cause, please visit http://planetgumbo.org.  You can also watch the “My Generation” video clip there

Datil Peppers

For perfect stocking stuffers: Get a mixed case of Liquid Summer  Datil and Habanero at the Sauce Boss Store.  Time to get the presents together. T shirts, hats, CDs, hot sauce, LPs, for your one stop Sauce Boss shop. Check out these Datil Peppers. They will do you RIGHT!  They’re in every bottle of Liquid Summer Datil Hot Sauce

Butternut Squash Soup with Jicama Slaw
1 medium Butternut squash, steamed whole (about 40 minutes)
1 cup soy milk
1 cup vegetable broth
I tsp agave syrup
1 four-ounce can chopped green chiles
1 tbls Liquid Summer Hot Sauce

After the squash is steamed, cut it in half and scoop out the seeds and discard.  Scoop out the cooked squash and place in a blender with the other ingredients and blend until smooth.  Place the soup into a saucepan and warm it up to desired temperature.

One half-pound jicama, peeled and cut into ¼ inch cubes.
2 carrots grated
¼ cup raisins
Juice of one-half of a lemon
2 very ripe persimmons, mashed into the mixture

BLUES CITY DELI   314-773-8225    http://www.bluescitycafe.com 2438 MCNAIR AVE. ST. LOUIS, MO 63104
Mon. – Sat. 11 AM – 4 PM  Thurs – 11AM – 8 PM
Totally cool.  A deli with the blues.  Kim Wilson was playing there the week I stopped in for lunch…for free.  This tiny deli is run by a player himself with a serious ear for the blues.  That’s the way it goes in old St. Louie.  The whole town is hip to high quality music and food.  Muffulettas and po-boys share the menu with Italian subs, BBQ, pastrami, and the 1904 Worlds Fair Chili Dog.  The specials are out of this world. Finest quality ingredients put together by some real nice folks in an atmosphere of serious blues memorabilia makes this place a must for lunch in St. Louie.

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